Southern Living magazine’s December, 2017 cover of Cookies and Bars featured this decadent and delicious bar that I knew the chocolate lovers in my family would appreciate! 

This is a typical rich Southern recipe, for sure! 

They are like Magic Cookie Bars but taken up a few notches! 

It takes 2 steps to put the recipe together, but the steps are easy to follow. 

I use a little heavy hand on the bourbon!

Go ahead! Give this amazing and very special bar recipe a try! You will be so glad you did! They are a little taste of Heaven!


German Chocolate Bourbon Pecan Pie Bars
A rich, decadent chocolate bar from the cover of Southern Living magazine, 2017 that is really a treat and something special to make!
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Prep Time25 minutes
Cook Time40 minutes
Course: Dessert
Cuisine: American
Servings: 24
Calories: 362


  • 1 13x9x2-inch pan
  • aluminum foil



  • 1 3/4 cups flour
  • 3/4 cup confectioners’ sugar
  • 3/4 cup butter cold, cubed
  • 1/4 cup baking cocoa
  • 1 1/2 cups semisweet chocolate chips


  • 3/4 cup brown sugar
  • 3/4 cup corn syrup light
  • 1/4 cup butter melted
  • 3 eggs lightly beaten
  • 1/4 cup bourbon whiskey
  • 1 cup flaked coconut
  • 3 cups pecans halves and pieces


  • Preheat the oven to 350℉.
  • Line the bottom and sides of a 13x9x2-inch pan with heavy-duty aluminum foil, allowing 2 to 3 inches to extend over the sides; lightly grease the foil with cooking spray.


  • In a food processor, pulse the flour, sugar, butter, and cocoa until the mixture resembles coarse meal.
  • Press the mixture on the bottom and ¾-inch up the sides of the prepared pan.
  • Bake at 350℉. for 15 minutes. Remove the pan from the oven and immediately sprinkle the chocolate morsels over the crust.
  • Cool it completely on a wire rack for about 30 minutes.


  • In a large bowl, whisk together the brown sugar, corn syrup, melted butter, and eggs until smooth.
  • Stir in the bourbon.
  • Stir in the coconut and pecans.
  • Pour the filling over the cooled cooked crust.
  • Bake at 350 degrees for 25–30 minutes or until golden brown and set.
  • Cool completely in the pan on a wire rack, about 1 hour.
  • Chill the bars in the refrigerator for 1 hour.
  • Lift the whole thing from the pan using the foil sides as handles and place it on a cutting surface. Gently remove the foil and cut it into bars.
  • Store the bars covered at room temperature on top of the counter.


FREEZE:  Wrap the bars tightly in heavy aluminum foil and then put them in freezer bags for up to 3 months.
Calories: 362kcal | Carbohydrates: 35g | Protein: 4g | Fat: 24g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 41mg | Sodium: 80mg | Potassium: 176mg | Fiber: 3g | Sugar: 23g | Vitamin A: 279IU | Vitamin C: 0.2mg | Calcium: 32mg | Iron: 2mg


  1. Angie December 3, 2017 at 1:41 pm

    thanks, and yes, whoa! are these good! 🙂

  2. mistimaan December 3, 2017 at 12:01 pm

    Nice and yummy recipe 🙂


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